Alicia Giliomee

Head of Department: Professional Cookery & Culinary Arts

alicia-giliomeeWhen I stand before GOD at the end of my life, I hope I would not have a single bit of talent left and could say, “I used everything YOU gave me. – Erma Bombeck

Cheffing seemed pre-destined for me. It’s the sum total of senses coming together-art, dedication, culture, colour, taste, history, passion and knowledge,” says Alicia.
A Christina Martin graduate, her training and passion is deeply rooted in the French Traditions.
The kitchen is a magical place where age old secrets are passed down through generations and those secrets grow daily by new knowledge and experience gained,” she continues.

 

Over the past 15 years of her career she has gained invaluable 5 star fine dining knowledge throughout the hospitality sector-game lodges, esteemed restaurants, historic wine farms, guest houses, wedding and conference venues and Relais & Chateaux Boutique properties as Executive Chef, Consultant Chef (staring up new kitchens and training teams), Food and Beverage Manager and General Manager. She has been widely published and received various accolades including the American Express Fine Dining Top 100 Restaurants, 3 years running while at Sand @ The Plettenberg.

 
Cheffing is not just a job, but a career. It requires commitment, sacrifice and dedication. Each position like a step on a ladder-every bit of knowledge important for your goal of tomorrow.
I have been blessed in my cheffing career so far. One of my dearest memories and one of the highlights was being invited to cook and represent South Africa on the International Culinary Stage for the Annual Chef’s Cycle @ Ponta das Ganchos, Florianopolis, Brazil and D.O.M Restaurant in Sao Paulo with Brazil’s award winning Chef Alex Atala. Here it was myself, Christiaan Campbell and Margot Janse who represented South Africa in 2007.”

 
The daily sharing and exploration of knowledge ranks high on Alicia’s list of priorities.
I value my team-the best moments for me are when you see a team with raw talent that you have trained embrace cheffing and the pride they take with each new production mastered.
I see myself as the fortunate one to have chosen this career. It’s the satisfaction of a plate or function coming together like a symphony of taste, texture and style-perfect. And to remember that each day should be seen as a learning curve-this is surely no cliché.

 

Chef Alicia Giliomee oversees the Professional Cookery and Culinary Arts department of The Capital Hotel School and Training Academy.

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